BBQ Beans

Author
John A
Filet Mignon
  • Total Posts : 4295
  • Joined: 2006/01/27 07:19:00
  • Location: Daytona Beach, FL
  • Status: offline
2006/12/16 17:33:44 (permalink)

BBQ Beans

Chop up a little of that chicken skin that’s been saved from previous cooks and start it frying.


,


Round up the rest of the ingredients.





Mix up the beans, molasses, brown sugar, and BBQ sauce.





Chicken skin is ready; add it to the pot.








Brown the bulk sausage and add to the pot.








Sauté the onions and head for the pot.














Cover and place into the refrigerator overnight to let everything meld. I’ll put them in the Traeger tomorrow while doing some chicken thighs.
#1

13 Replies Related Threads

    the ancient mariner
    Filet Mignon
    • Total Posts : 3987
    • Joined: 2004/04/06 21:00:00
    • Location: st petersburg, florida
    • Status: offline
    RE: BBQ Beans 2006/12/16 19:17:40 (permalink)
    Looks great and I swear I can smell it. Do the chicken skins have to be added ? I would rather
    subtract them. You take great pics, they add a lot to the site.
    #2
    dreamzpainter
    Double Chili Cheeseburger
    • Total Posts : 1609
    • Joined: 2005/02/06 12:44:00
    • Location: jacksonville, FL
    • Status: offline
    RE: BBQ Beans 2006/12/16 19:28:55 (permalink)
    John, it's always a treat to open one of your posts!

    I have to admit, I've never thought of fried chicken skin in my doctored beans. I usually start with a cheaper brand of beans, sometimes molasses but that can vary with honey or even maple syrup and I use some yellow mustard.

    Take it one step further and add a pound or so of browned ground beef and some sweet pickle relish. I call it yankee chili, my kids always loved it served over toast w/ a slice of cheese
    #3
    BuddyRoadhouse
    Filet Mignon
    • Total Posts : 4238
    • Joined: 2004/12/10 20:06:00
    • Location: Des Plaines, IL
    • Status: offline
    RE: BBQ Beans 2006/12/17 01:22:40 (permalink)
    quote:
    Originally posted by John A

    [blue]Chop up a little of that chicken skin that’s been saved from previous cooks and start it frying.


    ,
    Who knew that gribnes (sp?) was an integral part of BBQ Beans?

    Just in time for Channukah! Pass the Mogen David and a Potato Pancake and we're in business.

    Nice post John.

    Buddy
    #4
    John A
    Filet Mignon
    • Total Posts : 4295
    • Joined: 2006/01/27 07:19:00
    • Location: Daytona Beach, FL
    • Status: offline
    RE: BBQ Beans 2006/12/17 07:35:10 (permalink)
    quote:
    Originally posted by the ancient mariner

    Looks great and I swear I can smell it. Do the chicken skins have to be added ? I would rather
    subtract them. You take great pics, they add a lot to the site.


    No, you can leave the chicken skins out, they will still be good. The pictures are not my doing, it's the camera, really. I set it on automatic then literally just point and shoot.

    John
    #5
    John A
    Filet Mignon
    • Total Posts : 4295
    • Joined: 2006/01/27 07:19:00
    • Location: Daytona Beach, FL
    • Status: offline
    RE: BBQ Beans 2006/12/17 07:37:06 (permalink)
    quote:
    Originally posted by dreamzpainter

    John, it's always a treat to open one of your posts!

    I have to admit, I've never thought of fried chicken skin in my doctored beans. I usually start with a cheaper brand of beans, sometimes molasses but that can vary with honey or even maple syrup and I use some yellow mustard.

    Take it one step further and add a pound or so of browned ground beef and some sweet pickle relish. I call it yankee chili, my kids always loved it served over toast w/ a slice of cheese


    Thanks DZ. LOL, as I was finishing up I thought a little more bulk pork sausage and the beans could be a meal by themselves.

    John
    #6
    Adjudicator
    Sirloin
    • Total Posts : 5066
    • Joined: 2003/05/20 11:25:00
    • Location: Tallahassee, FL
    • Status: offline
    RE: BBQ Beans 2006/12/17 08:45:55 (permalink)
    Substitute the chicken skin ( ) with some country ham or even crisp bacon strips and you have a winner. Also, IMO I would have browned the sausage just a tad more.
    #7
    Pwingsx
    Double Chili Cheeseburger
    • Total Posts : 2170
    • Joined: 2003/05/15 17:58:00
    • Location: Somewhere in time...and Colorado
    • Status: offline
    RE: BBQ Beans 2006/12/17 14:14:54 (permalink)
    Those beans look absotootly luscious. However, I've never lived in a world where there was leftover chicken skin, because I eat it all myself.
    #8
    boyardee65
    Double Chili Cheeseburger
    • Total Posts : 1460
    • Joined: 2005/08/28 21:21:00
    • Location: Surprise, AZ
    • Status: offline
    RE: BBQ Beans 2007/03/12 14:23:53 (permalink)
    I use bacon instead of the chicken skins. I always use beans that I have cooked myself on the stove top. I added some of the Texas Tango BBQ sauce that I received from Buddy's Roadhouse! What an excellent sauce. Just the right amount of heat vs. sweet! Really don't need to add anything else.

    David O.
    #9
    agnesrob
    Double Chili Cheeseburger
    • Total Posts : 1790
    • Joined: 2006/06/04 17:27:00
    • Location: Park Ridge, NJ
    • Status: offline
    RE: BBQ Beans 2007/03/24 09:44:09 (permalink)
    Great post John. I love chicken skin, even all by itself.
    #10
    SassyGritsAL
    Double Chili Cheeseburger
    • Total Posts : 1089
    • Joined: 2005/10/27 11:52:00
    • Location: Huntsville, AL
    • Status: offline
    RE: BBQ Beans 2007/04/02 14:33:53 (permalink)
    John A - these are the same ingredients I put in my baked beans except I've never put the chicken in them. Everyone lovems um when I maken um. Your's looks wonderful (as all your food does). You know I am your number one fan. Keep up the good cookin!
    #11
    BunglingBill
    Cheeseburger
    • Total Posts : 218
    • Joined: 2007/03/16 15:05:00
    • Location: Nashville, TN
    • Status: offline
    RE: BBQ Beans 2007/04/02 15:39:21 (permalink)
    BEAUTIFUL job, John!

    If you should want to try a version without the meat sometime, here's my recipe (unfortunately without the GREAT photos that you always furnish):

    BunglingBill’s Barbecue Beans

    Ingredients:

    For the vegetables:

    1 medium yellow onion, chopped
    1 medium bell pepper, chopped
    1 garlic clove, crushed


    For the spices:

    1-1/2 tsp powdered mustard (Colman’s® is best . . . lesser brands will work)
    1-1/2 tsp chili powder (Gebhardt® recommended)
    1/2 tsp ground cumin
    1/2 tsp powdered turmeric


    For the beans:

    ½ cup tomato sauce
    1-1/2 tbs molasses (unsulphured)
    1 tsp apple cider vinegar
    1 dash Tabasco® sauce (or more, if you’re adventuresome)
    2 tablespoons bacon drippings, liquefied . . . that means melted!
    2 cans (15 ½ - ounce size) Red Beans, (Allens® brand recommended) drained and rinsed


    Procedure:

    Place the vegetables in a large, heavy-bottom sauce pan.

    Sauté onion, pepper and garlic in 1/4 cup water for 5 minutes.

    Add the four spices and stir well to mix.

    Add remaining ingredients and mix well.

    Cook over low heat until heated through, about 20 minutes.

    Serve.
    #12
    Dude111
    Double Cheeseburger
    • Total Posts : 582
    • Joined: 2006/09/16 16:28:00
    • Status: offline
    RE: BBQ Beans 2007/04/18 05:43:58 (permalink)
    My mouth is watering looking @ that pan of BBQ Beans!
    #13
    LuncheoNette
    Junior Burger
    • Total Posts : 17
    • Joined: 2007/01/01 11:05:00
    • Location: southwest, FL
    • Status: offline
    RE: BBQ Beans 2007/07/04 17:21:22 (permalink)
    My recipe is similar, though whats the point of making BBQ if your using bottled BBQ sauce? I use bacon, brown sugar , ketchup, brown mustard, bron sugar and molasses, and cook long and slow and low.
    #14
    Jump to:
    © 2014 APG vNext Commercial Version 5.1